Eggplant and Tomato Pie Recipe (2024)

I made this crustless, with homemade pizza sauce I had in the freezer, baked in a pie tin. So good! Eggplant was tender but still had enough texture so it wasn't mushy. All the flavors of eggplant parmesan without the breading, frying and cleanup. Looking forward to lunch this week.

My husband said this was one of the best things he's ever eaten. I made some modifications; used a lot more eggplant and tomatoes, used Swiss cheese because I couldn't find Gruyere and I used a large Pyrex casserole for the pie and used the full dough recipe to cover the casserole. The sides did not flop but I probably didn't roll it as thin as she suggested. Finally I used Marcella Hazan's tomato sauce (with onion and butter). The whole thing was perfection.

I made this in a tart plan as instructed and would make a change next time because the sides collapsed and were not high enough to hold the filling. Use a pie tin with sloping sides, blind bake but fill with beans to keep sides from flopping. When cooked, fill and bake as in the recipe.

I baked 2 this this morning in cake pans (no problem with the sides sliding down as I refrigerated the crusts after placing in the pan). I used fresh oregano and thyme on the top, 2 layers of eggplant and one of tomato. I added cooked leftover bacon to one, delicious. I'll freeze one for a weeknight with no time to cook (freezes well, I have done it before).

This recipe is delicious! I've made this several times now, and the last few times I used homemade pesto instead of marinara. I also slice the eggplant very thin and place in one layer on a cookie sheet, sprinkle with olive oil, salt, and pepper and bake at 400 for about 15 min and they are perfect for the pie.

I've made two batches of this so far, and will make it again. Second time I used half & half instead of milk & and homemade marinara instead of a good store-bought and believe me when I say it was good before, and sensational now (especially since the marinara had sat in the refrigerator for a few days soaking in the yums). Served with a dollop of crème fraîche on top.

Made this for book club and got raves. This recipe can be changed to use whatever fresh vegetables you happen to have. I made it as written and also with sliced tomatoes and zucchini squash, switching out the gruyere for goat cheese and pecorino. I'll bet it even is good with potatoes, onions and cheese in the winter. Add in any fresh herbs you like.

Instead of pie crust, I used leftover chopped spaghetti. This recipe is great, but I added lots more cheese, thyme, and red pepper flakes.

Very delicious. I made it without the crust and it was awesome. A flexible recipe. I'm always amazed by how delicious eggplant with tomato sauce is.

My husband is not a vegetarian but we both loved this. This is delicious and worth the effort, especially when eggplant and tomatoes are in season.I used a high quality, lower sodium store bought marinara sauce for convenience (and because I had it) and it worked very well!

I fixed 2 of these as crustless, served with a side dish of guacamole to spread on bread. The wine I chose was Tempranillo Amador County 2015 vintage from Vinter Ana Diogon-Draper. An incredible meal that we look forward to repeating in the winter with the second pie. Thank goodness for the garden tomatoes, eggplant, fresh country eggs and a well-stocked wine cellar.

Tastes like a very good pizza! Even with not the best jarred marinara. The kids even loved it and called it “pizza pie”. I should have slowed down with the final pour of egg mixture, as I overflowed a lot. Should have made a bunch of holes ahead of time.

I had to add 20min to the bake time, and I increased the bake temp to 400. I skimped on the ingredients too. I really liked it, but it’s better as a bake-ahead.

I underestimated how much the eggplant shrinks!! You really can use 2! It was delightful. Next time I might add bacon and crumbled blue cheese for depth of flavor. But as it is, it’s lovely. Would be a great go along with a simple grilled fish. I got caught without a crust and use Ina Gardner’s recipe, adding thyme and rosemary to the dough. Nice.

I made crustless, but found the thyme did not come through, and although the egg mix had set, the tomatoes added so much liquid the result was goopy. I did roast the eggplant - thanks for suggestion will use this technique all the time now.

I just made this for dinner. I used whole wheat pizza dough and homemade sauce that I had in the freezer, plus Swiss and Parmesan, and I baked it in a glass pie plate. I couldn't fit all of the egg and milk mixture in pie plate. And I baked it a little longer, about 50 minutes. It was very tasty, like a deep dish eggplant pizza, but the middle kind of fell apart. I think next time I would try it crustless, with mozzarella and Parmesan, basil and oregano.

Growing up my mom would make the Spinach Ricotta pie from the Moosewood Cookbook (https://www.molliekatzen.com/recipes/recipe.php?recipe=ricotta) and this reminded me of that. Made last night but added an extra layer of fresh tomatoes - big mistake because the water content was way too high and I had to bake it for nearly three times the amount of time. Tasted fine and there is clearly room to riff on it. I think next time I will try it with a whole wheat butter crust a la Moosewood.

I didn't steam the eggplant after baking as am used to making eggplant parm without that step but maybe it would have helped. I never got the eggplant, especially the skin, very soft. I also used a store bought shell and so had too much eggplant. I think I failed more than that the recipe failed.

Made the original version with huge success. Made a second one for the freezer but ons added leftover ground beef made for tacos, and taco seasoning instead of thyme. Left out the cheese. Very versatile recipe! Eggplant is cheap now so why not go eggplant crazy?!

I might add another egg. I did have one layer of eggplant and one of zucchini which has more juice. Might just add 1 cup of marinara next time. I’m not complaining. It was delicious. It just didn’t hold its shape when served. The fresh thyme was a key ingredient. As a main dish I think it served three of my people.

If I make this again I would keep it crustless. The crust was superfluous. A good quality red sauce that is thick would be best choice. Mine was too “runny” so when plated the slice fell apart, which was not necessarily bad, but not good for presentation. Addition of a spicy sausage layer would have definitely amped up what was a very bland dish. I added fresh mozzarella on the top and used basil oil as the finishing drizzle.

Has anyone tried making in a springform pan and serving at room temperature? I want to make for Yom Kippur breakfast; thinking it would hold together if I pre-baked, refrigerated, and removed springform just before serving…

This is exactly as good as advertised. I made a mistake using a frozen pie crust (what I had on hand), which ended up a bit stodgy, so will give the recommended crust recipe a try next time. We’re only two servings in, and I can’t wait to make it again.

I added roasted garlic!

This got rave reviews. I roasted the eggplant the day before and used a springform pan because I don’t own a tart pan. I also cheated and used a Trader Joe’s pie crust. Fresh thyme from the garden and farmers market eggplant and tomatoes made this burst with flavor. It wasn’t hard to make, but it does take time. This recipe will definitely go into the rotation. I look forward to leftovers for lunch today!

Fantastic recipe - mine turned into some sort of deep dish pizza but it was great either way, first time I’ve gotten a picky eater to try egg plant too